This stew was outstanding (my favorite so far). It was rich and thick and the beef and potatoes were cooked to perfection, before tossing it into the freezer. I made the batch over last weekend, so I then cooled and froze it in an air tight container. I then thawed it overnight in the fridge and reheated it on the stove top with a little more beef broth. One caution, if freezing in the future I suggest adding the potatoes in when you reheat and not cooking them before freezing, I believe there texture was a little odd.
I served the stew with warm pumpkin dinner rolls to absorb the rich broth!
- 4 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 2 cans (6 ounces each) tomato paste
- 2 1/2 pounds new potatoes, scrubbed
- 2 medium onions, cut into 1-inch pieces
- 2 cans (14 1/2 ounces each) reduced-sodium beef broth
- 1 can (14.9 ounces) Irish stout beer
- 1/3 cup low-sodium soy sauce
- 10 garlic cloves, sliced
- 2 teaspoons thyme, dried
- 1 bay leaf, dried
- 3 Tablespoons minute tapioca
- Coarse salt and ground pepper
- 2 boxes (10 ounces each) frozen baby peas, thawed
- Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste.
- Add potatoes, onions, broth, beer, garlic, seasonings, and tapioca. Cover, and bring to a boil over medium heat, stirring occasionally.
- Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.